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Beet Hash With Eggs

Posted Nov 14 2012 1:03pm
A few nights ago, I crawled into bed early to find a neglected pile of magazines on my bedside table . I had to choose between cuddling up with the literally revealing Kate Moss interview in Vanity Fair , the perfect vegetarian chili recipe in Cooks Illustrated , or Whole Living's best breakfast recipes. I read them all that night and am so into this Beet Hash with Eggs from Whole Living. It only took 30 minutes and is totally gorgeous and delicious. I think even the most fickle beet eaters will love it.

I'm also really digging Instagram right now. It's such a fun way to get a glimpse into people's lives. Here are a few of my favorite fall Instagram shots.





















 






















Beet Hash with Eggs
from Whole Living October 2012
serves 4

1 pound beets, peeled and diced
1/2 pound Yukon gold potatoes, scrubbed and diced
salt and pepper
2 tablespoons extra virgin olive oil
1 small onion, diced
2 tablespoons chopped fresh parsley
4 large free range eggs



1. In a high-sided skillet, cover beets and potatoes with water and bring to a boil. Season with salt and cook until tender, about 7 minutes. Drain and wipe out skillet.

2. Heat oil in skillet over medium-high heat. Add boiled beets and potatoes and cook until potatoes begin to turn golden, about 4 minutes.
























3. Reduce heat to medium, add onion, and cook, stirring, until tender, about 4 minutes. Adjust seasoning and stir in parsley.

4. Make four wide wells in the hash. Crack one egg into each and season with salt.

5. Cook until whites set but yolks are still runny, 5 to 6 minutes.




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